Prime Rib Roast

  1. Preheat oven to 500 ˚F.
  2. Rub down roast with olive or vegetable oil and season with salt, black pepper and granulated garlic. If time allows, season one day before cooking.
  3. Dry roast uncovered on rack.
    • For a roast up to 6 lbs. cook at 500 ˚F for 20 minutes.
    • For a large roast 6 lbs. (or more) cook at 500 ˚F for ½ hour.
  4. Reduce cooking temperature to 350 ˚F and roast for 15-18 minutes per pound OR until the internal temperature reads as follows:
    • 135 ˚F for medium rare
    • 145 ˚F for medium
  5. Let the roast rest for 15-20 minutes. Tent with foil while resting.  Roast will continue to cook 5-10 ˚F more while resting.

Fresh Ham Bone-In or Boneless

  1. Preheat oven to 325 ˚F.
  2. Cut slits in the roast and insert cloves of garlic, sprinkle with salt and pepper, seasoned salt.
  3. Roast uncovered. For a bone-in ham it’s 25-30 minutes per lb.  For a boneless ham it’s 35-40 minutes per lb.  The internal temperature should be between 160 – 170 ˚F. Do not exceed 170˚F it will lead to overcooking.

*For bone-in ham make sure that the thermometer doesn’t touch the bone. This will lead to an inaccurate temperature.

Fresh Pork Loin Roast with Bone

  1. Preheat oven to 325 ˚F.
  2. Put loin roast fat side up on bone in roasting pan or on rack in roasting pan.
  3. Sprinkle with seasoned salt or your favorite spices.
  4. In order to determine cooking time, it is 30-35 minutes per lb.
  5. Cover the roast with foil for the first half of your cooking time.
  6. Meat temperature should be between 160 – 170 ˚F when done. Do not exceed 170˚F. This will lead to over cooking and will dry the roast out.

*For boneless pork loin, prepare the same as above but for cooking time it should be 35-40 minutes per lb.  Roast on a rack if you have one.

* For crown roast prepare the same as above.  If the crown roast is stuffed add an additional 25-30 minutes to the cooking time. Cover rib bones with foil until 30 minutes before finished.

Leg of Lamb (Bone-In or Boneless)

  1. Roast the fat side up at 350˚F for 20 minutes per pound. When taking the temperature of a bone-in roast, do not let the thermometer touch the bone.
    • Internal temperature of 135˚F for medium rare
    • Internal temperature of 145˚F for medium
    • Internal temperature of 155˚F for well done
  2. Tent with foil and let the roast rest for 15 minutes before carving. Residual heat will allow lamb to cook 5-10 ˚F more.


Tri-Tip Roast

  1. Preheat oven to 375˚F.
  2. Rub down with vegetable or canola oil.
  3. Rub in your favorite spices:
    • Salt and black pepper, Granulated Garlic
    • OR Crushed Black Pepper, Chopped Fresh Garlic
  4. Sear both sides for 5 minutes or until roast is golden brown or caramelized.
  5. Finish in oven at 350˚F-375˚F uncovered until meat reaches appropriate temperature.
    • 135˚F medium rare.
    • 140˚F medium.
    • 145˚F and over for well done.
  6. Let rest tented with foil for 10-20 minutes.
  7. Carve to desired thickness.

Great sides: Mashed potatoes, Pasta, Steamed Vegetables, Baked Potatoes, Baked Acorn Squash

Boneless or Bone-In Pork Shoulder Roast

  1. Pre-heat oven to 375˚F.
  2. Rub down with Buck’s Seasoning, pepper and onion powder.
  3. In a deep roasting pan place fat side up then add apple juice or apple cider.
  4. Cover with foil and roast in oven for 3 ½ to 4 hours. Remove the foil ½-1 hour before roast is done. With the bone-in roast, you should be able to pull the shoulder bone out cleanly and easily.
  5. Carve or shred for a great pork roast dinner.
  6. For something that requires less pan and less mess, roast potatoes and carrots with your pork roast.

Twice Baked Potatoes

  • 8 medium baking potatoes
  • Vegetable oil
  • ½ lb. butter softened
  • 1 pint of sour cream
  • 4 tbsp. of dried parsley
  • 16 ounces of shredded cheddar cheese
  • Salt and pepper to taste
  • Optional ingredients:
    • Chives
    • Garlic
    • Crumbled Bacon
  1. Pre-heat oven to 350˚F
  2. Wash and dry baking potatoes.
  3. Rub down with a light coating of vegetable oil, poke several times with fork and place on baking sheet.
  4. Bake in 350 degree oven for 45 minutes to an hour or until baked through.
  5. Remove and let cool slightly.
  6. Cut each potato in half lengthwise and scoop out the meat of the potato into a large mixing bowl. (Save the potato shells).
  7. Course or fine mash the potatoes based on personal preference.
  8. Add butter, sour cream, parsley, salt and pepper to taste. Mix well.
  9. Add 12 oz. of shredded cheddar (reserving approximately 4 oz. for the final product) and mix well.
  10. Carefully stuff the completed mixture back into the potato skins top with the remaining cheddar cheese and return to the oven for about 30-45 minutes until heated through.
  11. Remove and serve.


Raisin Pineapple Sauce

  • 1 can of chunk pineapple
  • 2 cups of raisins
  • 1 cup of granulated sugar
  • 2 cups of water
  • 2 tbsp. of corn starch
  • 1 tbsp. water
  1. Drain pineapple and place in sauce pan with 2 cups of water and raisins. Bring this mixture to a boil.
  2. Add sugar and cook until sugar is dissolved.
  3. Mix corn starch and 1 tbsp. of water together. Add to sauce pan mixture and thicken.
  4. Turn to low and keep warm until serving.

Sweet Fruit Glaze

  • Juice from can of pineapple
  • Juice from jar of maraschino cherries
  • 1 cup of granulated sugar
  • Red food coloring
  • 2 tbsp. corn starch
  • 1 tbsp. water
  1. Mix pineapple juice, cherry juice, sugar and enough red food coloring to make the mixture look red into a sauce pan.
  2. Combine corn starch and water and mix well.
  3. Bring the mixture in the sauce pan to a boil and add corn starch mixture to thicken.
  4. Once mixture has thickened reduce the heat to low and keep warm while glazing.

Baked Ham with Sweet Fruit Glaze

  • 1 whole or half fully cooked ham
  • 1 can of pineapple slices
  • 1 small jar red maraschino cherries


  1. Preheat oven to 325˚ F. You will want to estimate your cook time by weight. 12-15 minutes per lb. of ham.
  2. Place ham in roaster and bake uncovered for the amount of time that you estimate and until it reaches the temperature of 160˚F.
  3. 1 hour before the ham is done arrange pineapple slices and cherries on ham with tooth picks and glaze with sweet fruit glaze (recipe below).
  4. Glaze two more times in final hour of baking time.
  5. Serve with raisin sauce (recipe also below).